Merveilleux

with Barattolino Panna

Ingredients for approximately 6 people

1 tub of Sammontana Barattolino Panna

For the Merveilleux

100 g egg whites
180–200 g extra-fine caster sugar

To decorate

Dark chocolate shavings (about 200 g)

METHOD

Plenty of delicious recipes to enjoy and share.

Watch the video and follow the step-by-step instructions to make our marvellous Merveilleux with Barattolino Panna gelato.

DON'T MISS A SINGLE STEP

Watch the video to see all the steps you need to follow for this delicious Sammontana recipe.

STEP 1

Prepare the meringue

1. Pour the egg whites into the bowl of a stand mixer.
2. Start whisking at medium speed. When the mixture begins to turn white and foamy (after about 3–4 minutes), add the caster sugar one spoonful at a time, very slowly.
3. Continue whisking at high speed for at least 10–15 minutes, until you obtain a thick, very white, glossy and stiff meringue (it should form a stable peak on the whisk).
4. Preheat the oven to 90°C (static mode). Line a baking tray with baking paper.
5. Transfer the meringue into a piping bag fitted with a plain nozzle. On the tray, pipe discs about 8–10 cm in diameter and small meringue kisses roughly the same diameter as the discs.
6. Bake for about 1½–2 hours. The meringues should be completely dry and crisp. Once ready, turn off the oven and leave them to cool completely inside.

STEP 2

Assemble the Merveilleux

1. Place a meringue disc on a serving plate. 2. Using a spoon or spatula, generously spread Barattolino Panna gelato over the meringue disc.
3. Cover with the meringue dome, creating a delicious “sandwich”.
4. Completely cover the dessert with a layer of gelato, smoothing the surface with a spatula.

STEP 3

Decorate and serve

1. Decorate the entire surface of the Merveilleux with dark chocolate shavings.
2. You can easily turn the Merveilleux into fun Halloween monsters by adding decorative sugar eyes.
3. Serve immediately to enjoy the contrast between the crisp meringue and the creamy gelato, or place in the freezer for 10–15 minutes for a firmer texture.

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